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I am making sous vide Creme brûlée this weekend for some friends and I am going to grill some peaches for the top of them. I’ll post some Picts if they turn out well, if not I’ll keep quiet and act like nothing happened.

@BonFire and @Tangles previous posts on the subject inspired this cook. And what a cook! We have eaten in Brazilian meat places in NYC and all over Brazil. Truly amazing, to be able to replicate the experience at home using a KK. Compared to slicing the meat off the skewer, the following plated picture looks mundane. Served with Brazilian farofa simples and pepper sauce. Tender and utterly delicious. How did I get here? Rewind: Cooked for about 20mins at 230C with tray underneath. Last five minutes without tray. The MEATER thermometer disliked the direct heat and asked to be removed. Butchers in England don't know the picanha cut so I watched this You tube video. Picanha cutting starts at about minute 24. Here is my version: Lump of 75 day aged rump Follow muscle seam to separate out the picanha End product Trimmed up and cut Skewered Yippee! Heaven within our reach.

Well no sausage but previously grilled chicken and gravy.

Picked up a box from Aussie this morning loaded with tasty stuff! Excited to jump in and try them all. And scope out the recipes in the mag. Funny, but the Chicken Salt is the thing that caught my eye immediately! But, you know me and my hot sauce, so this one's going to get a sampling pretty quickly. Gotta sample and ponder what to do with the smoked honey, too? Thanks, Aussie!!! This is gonna be fun!

I tried it once, some time ago. It was seriously easy. Handy for a last minute pizza urge! But, it's not going to rise very much during baking, more like a flatbread, but does have a nice tang to it.

Whatever I made they were good- although my cream of tartar is decades old so I'd like to make the recipe with fresh. I think they might puff up even more. The pan does a nice job on the bottom, it was the same colour as the top. These biscuits are made with 1/2 C of butter so I don't think I needed to add more.

I had another peach, so I did a repeat tonight. I'm tell you people, this is a total winner! Grilled spiced peaches (brown sugar, cinnamon, nutmeg) and goat cheese w/herbs (emphasis on thyme with some savory and rosemary), with a balsamic drizzle is da shizzle!

Please feel free to call me should you have any questions or there is anything I can do for you. I have a Sydney number too (02) 8006 0968 Dennis • Whatsapp +62 818 850-860 (please leave message if no answer)

Needed something warm cold and wet down here was hailing before . Got some marinara mix and gave it some old bay. . . On it goes .. Looking good .. Took it off . . And added some sauce. . Ready to go.. Outback kamado Bar and Grill

I viewed this on UTube it’s two ingredient pizza dough. I’m courious if anybody has tried it. The recipe is 1 1/2 cup self rising flour and one cup of plain Greek yougart it’s supposed to make a 12 inch pizza. According to the guy on UTube it was delicious. This recipe comes out of Alaska. I think I’ll give it a try when my daughter comes over for pizza night

Easy to make is what I need lol

That'll work.

Here’s hoping @MacKenzie, I hate to have my wife’s friends drive 4 or so hours for nothing.

Nice looking biscuits, MacKenzie! Only thing missing is the sausage gravy!

Still have some of my jar of Reef Peach Jam - Yummy!

We have had a few for sale, folks moving, etc and couldn't take the KK with them. I wish you good luck with your quest.

Thanks Mac I’ll let you know how it turns out.

I sure hope you get a chance to try it, Bruce. Please keep us posted if you do try it.

Your sous vide Creme brûlée will be perfect.

Soooooo last Thursday my husband and I celebrated 10 years years of wedded bliss. He wanted some lamb chops and I had done rack of lamb before but never chops so I had to ask Mr. Ckreef for pointers. I asked the right person because it turned out AWESOME! best lamb of my life... No joke. Served with an extremely herbaceous and citrus potato salad which I have perfected and may use for this month's challenge on the guru.... Actually I realized at the end of this cook that since everything was from scratch it would have qualified.... Had I taken pictures. I also baked bread and a three layer chocolate cake from Stella parks which is phenomenal... And collared greens and a chimichurri style sauce. Super meal.

Yeah.... It would have been unique enough maybe.... I am planning on using this potato recipe for my BBQ on saturday but will be doing more traditional fare.

All I'll say is Grilled Peach Reef Jam. Take a bunch of grilled peaches, cut them up and then process them into preserves/jam. Grilled summer bliss in the middle of winter

I just discovered grilled peaches a week or so ago, I would say they are the best thing EVER!!

The 2 happiest days of owning a boat - the day you buy it, and the day you sell it!!

Huge FZ fan. I go to see Dweezil every chance that I get.

That was the plating picture. Who said anything about only eating the one half??

Thanks so much, Aussie. Your instructions make it sound easy. I hope to give it a try tomorrow. Will let you know how it turned out.

Happy Anniversary, what a wonderful way to celebrate, gorgeous dinner.

Beautiful. Happenstance just had our anniversary. Great meal, great occasion.

You had me at the Cake! Happy Anniversary!

Aussie is the man to ask! He cooks lots of mouth watering ribs and Dee makes wonderful salads

Yum. Really tasty looking steak @jonj!

Exactly what Tony said.

Break a leg, kid! That's one helluva Guru Challenge entry!!

Yum yum,yum yum yum yum that looks mighty tasty. pictures are great

Very, very nice. Everything looks great!

I'd be super happy with that. Delicious looking meal. I hope you win!

Mozzarella is good smoked, too. I've done pepper Jack as well.

Thanks mate, yeah the weather has been rubbish for the last couple of days, had a couple of fences blown down in the storm the other night! Just finished cooking pizza, great success for the first cook but not a fan of the single day pizza dough, was nowhere near proofed enough and it shows in how much spring the pizza got on the rim, in saying that it was still very tasty.

@amusedtodeath made me do this Where I work in South GA there are thousands of acres of GA sweet corn. Almost as far as the eye can see in some spots. I know GA is for peaches but the reality is peanuts are the number one crop. Peaches and sweet corn is right behind peanuts. Anyway the local fruit/vegetable stand goes out in the morning and picks fresh sweet corn straight out of the field. Me and Mrs skreef shucked it that afternoon. Some of the best looking corn I've ever bought. Blanched it for 3 minutes. 6 ears at a time. After it cooled we stripped it. This is an awesome kitchen tool. A one trick poney but does it's one trick really well and fast. This is a half sheet cake pan fairly full. We put this in the freezer overnight. After the kernels were frozen we vacuum sealed them 3+ cups to the bag. I have 2 more versions I want to make. 1) Instead of blanching I'm going to grill the cobs before stripping them. Then we can have almost instant sizzle corn anytime we want it (my favorite corn). 2) Homemade creamed corn. I'll have to do some research before doing this. I've made homemade cream corn before but never for freezing. Stay tuned more to come over the next week or two.

My first try and I did bake it in the kitchen oven but you could do it in the KK no problem. How can this turn into... this? It sang to me the whole time I was taking pixs. Can't wait to cut it.